Ingredients:
For the Curry:
500g chicken breasts, cut into bite-sized pieces
1 tbsp vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp red curry paste
400ml can of coconut milk
2 tbsp peanut butter
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
Juice of 1 lime
1 red bell pepper, sliced
1 cup baby spinach
Fresh coriander, for garnish
Directions:
Prepare the Chicken:
Heat vegetable oil in a large pan over medium heat. Add the chicken pieces and cook for 5-7 minutes, or until browned on all sides. Remove the chicken from the pan and set aside.
Make the Curry Base:
In the same pan, add a little more oil if needed. Add the chopped onion and cook for 3-4 minutes, until softened. Stir in the garlic and ginger, cooking for another minute.
Add the red curry paste and cook for 2 minutes to release the flavours.
Combine the Flavours:
Pour in the coconut milk and stir in the peanut butter, fish sauce, soy sauce, and sugar. Bring to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken.
Finish the Curry:
Add the cooked chicken back into the pan along with the red bell pepper. Stir to combine and cook for another 5 minutes, until the chicken is cooked through and the vegetables are tender.
Stir in the lime juice and spinach, cooking for 2 minutes until the spinach wilts.
Serve:
Serve the curry hot, garnished with fresh coriander. Enjoy with steamed rice or naan bread.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 490 kcal | Servings: 4 servings
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